Tangerines are most commonly peeled and eaten by hand. The fresh fruit is also used in salads, desserts and main dishes. The peel is used fresh or dried as a spice or zest for baking and drinks.

From ancient beginnings to their global presence today, we unveil the secrets behind the cultivation of these tantalizing fruits. Tangerines trace their roots back to the lush lands of Southeast Asia, specifically in the regions of China and Vietnam.

Fresh tangerines are added to yogurt, cakes, salads, desserts, and main dishes. They are also used to make jellies, jams, and marmalade. Tangerine juice is often added to bottled juices, Gatorade, and multivitamin beverages. Tangerines are, however, most commonly eaten raw.

The origin of tangerines or mandarin oranges is in south-eastern Asia and the Philippines. Now produced in most tropical and subtropical countries. Tangerine is an evergreen tree. Tangerine trees are usually thorny with slender twigs. The lanceolate leaves have small, rounded teeth, and narrowly-winged petioles.